In vitro bioaccessibility of selenoamino acids from selenium
(Se)-enriched Chlorella vulgaris biomass in comparison to
selenized yeast; a Se-enriched food supplement; and Se-rich
foods

J 2019

In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods

VU, Dai Long; Kumar SAURAV; Mykola MYLENKO; Karolina RANGLOVA; Jan KUTA et al.

Základní údaje

Originální název

In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods

Autoři

VU, Dai Long; Kumar SAURAV; Mykola MYLENKO; Karolina RANGLOVA; Jan KUTA; Daniela EWE; Jiří MASOJÍDEK a Pavel HROUZEK

Vydání

Food Chemistry, Oxford, UK, Elsevier Science, 2019, 0308-8146

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40401 Agricultural biotechnology and food biotechnology

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

Full Text

Impakt faktor

Impact factor: 6.306

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/19:00109133

Organizační jednotka

Přírodovědecká fakulta

DOI

https://doi.org/10.1016/j.foodchem.2018.12.004

UT WoS

000454689200002

EID Scopus

2-s2.0-85058026866

Klíčová slova anglicky

Bioaccessibility; Selenoamino acids; Selenium enriched Chlorella vulgaris; Gas chromatography atmospheric pressure chemical ionization high resolution mass spectrometry (GC-APCI-HRMS); Selenized yeast

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 16. 3. 2020 13:33, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (similar to 49%) as compared to Se-yeast (similar to 21%), Se-supplement (similar to 32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not.

Návaznosti

EF16_013/0001761, projekt VaV

Název: RECETOX RI

LM2015051, projekt VaV

Název: Centrum pro výzkum toxických látek v prostředí (Akronym: RECETOX RI)

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, Výzkumná infrastruktura RECETOX

LM2015055, projekt VaV

Název: Centrum pro systémovou biologii (Akronym: C4SYS)

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, The national infrastructure C4SYS - Centre for Systems Biology

Citovat

VU, Dai Long; Kumar SAURAV; Mykola MYLENKO; Karolina RANGLOVA; Jan KUTA; Daniela EWE; Jiří MASOJÍDEK a Pavel HROUZEK. In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods. Food Chemistry. Oxford, UK: Elsevier Science, 2019, roč. 279, May, s. 12-19. ISSN 0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2018.12.004.

@article{1496537,
   author = {Vu, Dai Long and Saurav, Kumar and Mylenko, Mykola and Ranglova, Karolina and Kuta, Jan and Ewe, Daniela and Masojídek, Jiří and Hrouzek, Pavel},
   article_location = {Oxford, UK},
   article_number = {May},
   doi = {https://doi.org/10.1016/j.foodchem.2018.12.004},
   keywords = {Bioaccessibility; Selenoamino acids; Selenium enriched Chlorella vulgaris; Gas chromatography atmospheric pressure chemical ionization high resolution mass spectrometry (GC-APCI-HRMS); Selenized yeast},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods},
   url = {https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub},
   volume = {279},
   year = {2019}
}

TY  - JOUR
ID  - 1496537
AU  - Vu, Dai Long - Saurav, Kumar - Mylenko, Mykola - Ranglova, Karolina - Kuta, Jan - Ewe, Daniela - Masojídek, Jiří - Hrouzek, Pavel
PY  - 2019
TI  - In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods
JF  - Food Chemistry
VL  - 279
IS  - May
SP  - 12-19
EP  - 12-19
PB  - Elsevier Science
SN  - 03088146
KW  - Bioaccessibility
KW  - Selenoamino acids
KW  - Selenium enriched Chlorella vulgaris
KW  - Gas chromatography atmospheric pressure chemical ionization high resolution mass spectrometry (GC-APCI-HRMS)
KW  - Selenized yeast
UR  - https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub
L2  - https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub
N2  - Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (similar to 49%) as compared to Se-yeast (similar to 21%), Se-supplement (similar to 32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not.
ER  -

VU, Dai Long; Kumar SAURAV; Mykola MYLENKO; Karolina RANGLOVA; Jan KUTA; Daniela EWE; Jiří MASOJÍDEK a Pavel HROUZEK. In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2019, roč.~279, May, s.~12-19. ISSN~0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2018.12.004.

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